Sweetened dairy products with steviol glycosides and lactase enzyme

ABSTRACT

The invention concerns a sweetened dairy product comprising a dairy material, at least one steviol glycoside, and a lactase enzyme.

CROSS-REFERENCE

This application is a national phase filing under 35 USC 371 ofInternational Application No. PCT/US2016/068331, filed on Dec. 22, 2016,which claims priority to U.S. Provisional Patent Application No.62/387,391, filed on Dec. 24, 2015, U.S. Provisional Patent ApplicationNo. 62/387,392, filed on Dec. 24, 2015, U.S. Provisional PatentApplication No. 62/387,393, filed Dec. 24, 2015, and U.S. ProvisionalPatent Application No. 62/387,416, filed Dec. 24, 2015, the entirecontents of which are incorporated by reference in their entirety.

The invention concerns sweetened dairy products comprising at least onesteviol glycoside. The products deliver a sugar-like character.

Stevia extracts, comprising steviol glycosides, are known sweeteners.These are used in various products, including beverages and food. Somesweetened dairy products comprising stevia extracts are available on themarket. Various steviol glycosides ingredients, with variouscompositions, are available on the market as extracts obtained fromstevia plants, or as compounds synthetized by microbiological processes.The later are also referred to as “fermentive stevia”. While theseingredients have been designed to efficiently deliver sweetness andattempt to reduce aftertaste, there is still a need for sweetened dairycompositions delivering a sugar-like character (overall character beingclose to sugar). Indeed one can observe with some sweeteners a highsweetening power but that does not correspond to sugar. A sugar-likecharacter is considered as being more than solely sweetness.

The invention addresses at least one of the needs or problems mentionedabove with a sweetened dairy product comprising:

-   a dairy material,-   at least one steviol glycoside, and-   a lactase enzyme.

The invention also concerns processes for making such products.

DEFINITIONS

In the present specification, unless otherwise specified, thepercentages are percentages by weight.

Product General Features

The product is a dairy composition based on a dairy material. Suchmaterials are known and further described below. The dairy material istypically a matrix or substrate wherein other components or ingredientsare comprised, for example solubilized, dispersed, emulsified, suspendedetc. . . . . The composition can comprise fruit and/or at least oneflavor.

Other components or ingredients can be introduced via an intermediatepreparation, such as a slurry of a fruit preparation. The intermediatecomposition can comprise some of the ingredients or components, such asthe at least one steviol glycoside. Thus the product can comprise thedairy material and an intermediate preparation, mixed or arranged aslayers or discrete inclusions.

In one embodiment the product comprises a fermented dairy composition.The product can be itself a fermented dairy composition. Suchcompositions, based on a dairy material are known by the one skilled inthe art, and are further described below. It is mentioned that theproduct can comprise a fermented dairy composition and an intermediatepreparation, mixed or arranged as layers or discrete inclusions.

In one embodiment the fermented dairy composition is a strainedfermented dairy composition. Such compositions, typically obtained byseparation of whey, are known by the one skilled in the art and arefurther described below. It is mentioned that the product can comprise astrained fermented dairy composition and an intermediate preparation,mixed or arranged as layers or discrete inclusions.

The ratio by weight between the dairy material or dairy composition andthe intermediate preparation can be for example of from 50/50 to 99/1,preferably from 60/40 to 95/5.

It is mentioned that the dairy product, the dairy material, thefermented dairy composition and/or the strained fermented dairycomposition are preferably a heat-treated products or compositions, forexample pasteurized or sterilized. Heat-treatments are known by the oneskilled in the art. They allow an elimination of parasitemicro-organisms. They can be performed in conventional heat exchangers,such as tubes or plates heat exchangers. The heat treatment can be forexample performed at a temperature of from 80° C. to 99° C., preferably85° C. to 95° C., for example during from 1 minute to 15 minutes.

The dairy product can comprise a source of fat. The source is typicallythe dairy material. The dairy product can have for example a fat contentof from 0.01% to 8.00% by weight. The natures, compositions and amountsof ingredients or components in the product, for example of dairymaterial, as well as the processing steps, particularly straining orseparation steps, can be adapted to have these contents. It is believedthat the presence of some fat, even in low amounts, can contribute inpositively compensating, as to sugar-like perception, defaults of thesteviol glycoside(s).

The dairy product typically comprises a source of protein. The source istypically the dairy material. The dairy product can have for example aprotein content of from 0.5% to 12.0% by weight. The natures,compositions and amounts of ingredients or components in the product,for example of dairy material, as well as the processing steps,particularly straining or separation steps, can be adapted to have thesecontents. It is believed that presence of protein contributes inpositively compensating, as to sugar-like perception, defaults of thesteviol glycoside(s).

The product is typically contained in a sealed container such as apackaging. The process can typically involve a step of conditioning theproduct in a container. The container is then typically sealed, forexample with a cap or a lid. The container can be for example acontainer of 50 ml (or 50 g), to 1 L (or 1 kg), for example a containerof 50 ml (or 50 g) to 80 ml (or 80 g), or 80 ml (or 80 g) to 100 ml (or100 g), or 100 ml (or 100 g) to 125 ml (or 125 g), or 125 ml (or 125 g)to 150 ml (or 150 g), or 150 ml (or 150 g) to 200 ml (or 200 g), or 200ml (or 200 g) to 250 ml (or 250 g), or 250 ml (or 250 g) to 300 ml (or300 g), or 300 ml (or 300 g) to 500 ml (or 500 g), or 500 ml (or 500 g)to 750 ml (or 750 g, or 750 ml (or 750 g) to 1 L (or 1 kg).

The product can be stored, transported and/or distributed at a chilledtemperature of 0° C. to 10° C., preferably of 4° C. to 10° C.

Steviol Glycoside(s)

The dairy product comprises at least one steviol glycoside. Suchcompounds for example include Rebaudioside A, Rebaudioside B,Rebaudioside C, Rebaudioside D, Rebaudioside M, stevioside, RebaudiosideF, Dulcoside A, Rubusoside, and Steviolbioside. They are available onthe market as ingredients, in more or less purified forms, oftenprovided as mixtures. They can be obtained by extraction from stevia,with some optional refining steps and/or blending steps. More recentlysome microbiological processes have been developed to make suchcompounds and mixtures from stevia or stevia extracts or from othercompounds, with microorganisms such as yeasts or fungi. Steviolglycosides are sweeteners, providing sweetness to the products orcompositions, that are thus considered as sweetened.

In a preferred embodiment the at least one steviol glycoside is asteviol glycoside composition comprising:

-   Rebaudioside B,-   at least one of Rebaudioside A, Rebaudioside D and Rebaudioside M,    and-   optionally stevioside.

The steviol glycoside composition can comprise other steviol glycosidessuch as Rebaudioside C, Rebaudioside F, Dulcoside A, Rubusoside, and/orSteviolbioside.

It is mentioned that the steviol glycoside composition can be providedas a mixture, wherein the compounds are provided together, or as anassociation wherein the compounds are provided separately, optionally assub-mixtures.

Commercial ingredients are typically mixtures of the compounds. One canobtain the desired composition by using commercial ingredients having anappropriate composition, or by mixing or associating at least twocommercial ingredients or intermediates having different compositions.

In a preferred embodiment the at least one steviol glycoside is asteviol glycoside composition comprising:

-   Rebaudioside B,-   Rebaudioside A, and-   optionally stevioside.

In a preferred embodiment the at least one steviol glycoside is asteviol glycoside composition comprising:

-   Rebaudioside B,-   Rebaudioside A, and-   stevioside.

In a particular embodiment, the at least one steviol glycoside is asteviol glycoside composition comprising:

-   Rebaudioside B,-   Rebaudioside D, and-   optionally Rebaudioside A.

In a particular embodiment, the at least one steviol glycoside is asteviol glycoside composition comprising:

-   Rebaudioside B,-   Rebaudioside M, and-   optionally Rebaudioside A.

Hereafter the group consisting of Rebaudioside B, Rebaudioside A andstevioside is referred to as “group SG 1”. Hereafter the groupconsisting of Rebaudioside C, Rebaudioside D, Rebaudioside M,Rebaudioside F, Dulcoside A, Rubusoside, and Steviolbioside is referredto as “group SG2”

In a preferred embodiment the steviol glycoside composition comprises:

-   from 50 to 75% by weight of Rebaudioside A,-   from 5 to 10% by weight of Rebaudioside B, and-   from 20 to 40% by weight of Stevioside,    with respect to the sum of the amounts of Rebaudioside A,    Rebaudioside B, and Stevioside.

In other words, in this embodiment group SG1 has from 50 to 75% byweight of Rebaudioside A, from 5 to 10% by weight of Rebaudioside B, andfrom 20 to 40% by weight of Stevioside.

In a particular embodiment the steviol glycoside composition includes:

-   100 parts by weight of the group SG1-   from 0 to 300 parts by weight, of group SG2, preferably from 0 to    100 parts, for example from 1 to 50 parts.

It is mentioned that the steviol glycosides ingredients compositions orcomponents can be provided as mixtures with compounds different fromsteviol glycosides of group SG1 and group SG2, hereafter referred to as“other compounds”. In a preferred embodiment, such ingredientscompositions or components are comprised of the following:

-   100 parts by weight of steviol glycosides of group SG1 and/or group    SG2, and-   from 0 to 100 parts by weight, of other compounds, preferably from 0    to 66 parts, for example from 1 to 50 parts.

The dairy product preferably comprises from 50 to 5000 ppm by weight ofthe at least one steviol glycoside, preferably from 50 to 2500 ppm,preferably from 100 to 1000 ppm, for example from 100 to 200 ppm, orfrom 200 to 300 ppm, or from 300 to 400 ppm, or from 400 to 500 ppm, orfrom 500 to 600 ppm, or from 600 to 700 ppm, or from 700 to 800 ppm, orfrom 800 to 900 ppm, or from 900 to 1000 ppm.

The dairy product preferably comprises from 50 to 5000 ppm by weight ofgroup SG1, preferably from 50 to 2500 ppm, preferably from 100 to 1000ppm, for example from 100 to 200 ppm, or from 200 to 300 ppm, or from300 to 400 ppm, or from 400 to 500 ppm, or from 500 to 600 ppm, or from600 to 700 ppm, or from 700 to 800 ppm, or from 800 to 900 ppm, or from900 to 1000 ppm.

The dairy product preferably comprises:

-   from 5 to 500 ppm by weight of Rebaudioside B, preferably from 5 to    250 ppm, preferably from 10 to 100 ppm, for example from 10 to 20    ppm, or from 20 to 30 ppm, or from 30 to 40 ppm, or from 40 to 50    ppm, or from 50 to 60 ppm, or from 60 to 70 ppm, or from 70 to 80    ppm, or from 80 to 90 ppm, or from 90 to 100 ppm,-   from 100 to 10000 ppm by weight of Rebaudioside A, preferably from    100 to 5000 ppm, preferably from 200 to 2000 ppm, for example from    200 to 400 ppm, or from 400 to 600 ppm, or from 600 to 800 ppm, or    from 800 to 1000 ppm, or from 1000 to 1200 ppm, or from 1200 to 1400    ppm, or from 1400 to 1600 ppm, or from 1600 to 1800 ppm, or from    1800 to 2000 ppm, and-   from 50 to 5000 ppm by weight of stevioside, preferably from 50 to    2500 ppm, preferably from 100 to 1000 ppm, for example from 100 to    200 ppm, or from 200 to 300 ppm, or from 300 to 400 ppm, or from 400    to 500 ppm, or from 500 to 600 ppm, or from 600 to 700 ppm, or from    700 to 800 ppm, or from 800 to 900 ppm, or from 900 to 1000 ppm.

In an embodiment the dairy product comprises:

-   from 5 to 500 ppm by weight of Rebaudioside B, preferably from 5 to    250 ppm, preferably from 10 to 100 ppm, for example from 10 to 20    ppm, or from 20 to 30 ppm, or from 30 to 40 ppm, or from 40 to 50    ppm, or from 50 to 60 ppm, or from 60 to 70 ppm, or from 70 to 80    ppm, or from 80 to 90 ppm, or from 90 to 100 ppm,-   from 100 to 10000 ppm by weight of Rebaudioside D, preferably from    100 to 5000 ppm, preferably from 200 to 2000 ppm, for example from    200 to 400 ppm, or from 400 to 600 ppm, or from 600 to 800 ppm, or    from 800 to 1000 ppm, or from 1000 to 1200 ppm, or from 1200 to 1400    ppm, or from 1400 to 1600 ppm, or from 1600 to 1800 ppm, or from    1800 to 2000 ppm, and-   optionally from 50 to 5000 ppm by weight of Rebaudioside A,    preferably from 50 to 2500 ppm, preferably from 100 to 1000 ppm, for    example from 100 to 200 ppm, or from 200 to 300 ppm, or from 300 to    400 ppm, or from 400 to 500 ppm, or from 500 to 600 ppm, or from 600    to 700 ppm, or from 700 to 800 ppm, or from 800 to 900 ppm, or from    900 to 1000 ppm.

In an embodiment the dairy product comprises:

-   from 5 to 500 ppm by weight of Rebaudioside B, preferably from 5 to    250 ppm, preferably from 10 to 100 ppm, for example from 10 to 20    ppm, or from 20 to 30 ppm, or from 30 to 40 ppm, or from 40 to 50    ppm, or from 50 to 60 ppm, or from 60 to 70 ppm, or from 70 to 80    ppm, or from 80 to 90 ppm, or from 90 to 100 ppm,-   from 100 to 10000 ppm by weight of Rebaudioside M, preferably from    100 to 5000 ppm, preferably from 200 to 2000 ppm, for example from    200 to 400 ppm, or from 400 to 600 ppm, or from 600 to 800 ppm, or    from 800 to 1000 ppm, or from 1000 to 1200 ppm, or from 1200 to 1400    ppm, or from 1400 to 1600 ppm, or from 1600 to 1800 ppm, or from    1800 to 2000 ppm, and-   optionally from 50 to 5000 ppm by weight of Rebaudioside A,    preferably from 50 to 2500 ppm, preferably from 100 to 1000 ppm, for    example from 100 to 200 ppm, or from 200 to 300 ppm, or from 300 to    400 ppm, or from 400 to 500 ppm, or from 500 to 600 ppm, or from 600    to 700 ppm, or from 700 to 800 ppm, or from 800 to 900 ppm, or from    900 to 1000 ppm.

It is believed that, with the lactase enzyme, the at least one steviolglycoside, preferably the steviol glycoside compositions as disclosedabove provide a better sugar-like taste, especially sugar-like profile.They together also allow avoiding or reducing the use of flavormodulators and thus allow more naturality.

Enzymes

The product comprises a lactase enzyme. It is believed also that the useof lactase enzymes contributes to impart a more sugar like-profile,especially as to temporal profile, together with the at least onesteviol glycoside. It also reduces lactose and/or energy density of theproduct.

The lactase can be any kind of lactase such as Ha-lactase™ 5200 marketedby Chr Hansen or Maxilact® Lgi 5000 marketed by DSM.

Advantageously the lactase enzyme is introduced in the dairy materialsuch that at least 80%, preferably at least 90%, preferably 95% oflactose of the dairy material is degraded to glucose and galactose,preferably at pH above 5.0 preferably at a fermentation temperature. Thelactase can advantageously be added in an amount of 0.005 wt % to 0.20wt %, in particular 0.01 wt % to 0.15 wt %, preferably 0.02 wt % to 0.06wt %, based on the total weight of the dairy material. The lactase canadvantageously be added in an amount of 0.005 wt % to 0.20 wt %, inparticular 0.01 wt % to 0.15 wt %, preferably 0.02 wt % to 0.06 wt %,based on the total weight of the dairy material. The lactase can forexample be used in an amount of from 2000 to 4000 Neutral Lactase Unitsper Liter of dairy material.

The lactase and the bacteria can be added to the dairy materialsimultaneously or separately. Advantageously, the lactase is addedbefore or along with the bacteria. Preferably, the lactase is addedbefore the bacteria, notably 10 to 40 min before the bacteria, inparticular 20 to 30 min before the culture of bacteria.

Further Additives

The dairy product can comprise at least at least one additive selectedfrom the group consisting of a polysaccharide of fructose units, salts,and their mixtures or associations.

Herein mixtures or associations refer to addition together as a mixture,or separately, optionally via one or several intermediate preparation.Preferably the further additives are introduced as an association in asingle intermediate preparation.

The salt can comprise a sodium or potassium cation and a chloride anion.The salt is preferably NaCl. The salt is preferably a sea saltcomposition. It is believed the use of the salt contributes to impart amore sugar like-profile, especially as to temporal profile, togetherwith the at least one steviol glycoside. Unexcitingly the salt can actwith the sweetening at least one steviol glycoside to provide a bettersugar-like temporal profile, with lowering aftertastes such as steviolglycoside(s) linger. It is believed that the salt can induce with thedairy composition a salivation that synergizes with the othercomponents, including the steviol glycoside and/or fat and/or proteinsto deliver the temporal profile. Unexpectedly the salt can act with thesteviol glycoside composition to provide a better sugar-like temporalprofile, with lowering aftertastes and/or improving mouthfeel.

The salt can be present in an intermediate preparation in an amount offrom 0.5% to 5% by weight, for example from 1.0% to 3.0%. The salt canbe present in the dairy product in an amount of from 0.04% to 0.40% byweight, from example from 0.08% to 0.30%.

The polysaccharide of fructose units can be a dimer, oligomer or polymerhaving several fructose units, for example an inulin or aFructoOligoSaccharide (FOS). Such polysaccharides are known by the oneskilled in the art and available on the market. Preferably the FOS has anumber-average or weight-average number of Fructose units (Degree ofPolymerization DP) of lower than 20, preferably lower 10, for examplefrom 3 to 5. Preferably the FOS is substantially free of free fructose.Examples of suitable ingredients are Frutalose® 75 marketed par NCl orBeneo Orafti P95. It is believed the use of such polysaccharides withthe at least one steviol glycoside improves the mouthfeel and/orcontributes to impart a temporal profile closer to sugar than theprofiles obtained with steviol glycosides alone. The polysaccharide offructose units can be present in the dairy product in an amount of from0.04% to 0.40% by weight, from example from 0.5% to 10.0% by weight, forexample from 1.0% to 8.0%, for example from 0.5% to 1.0%, or from 1.0%to 2.0%, or from 2.0% to 3.0%, or from 3.0% to 4.0%, or from 4.0% to5.0%, or from 5.0% to 6.0%, or from 6.0% to 7.0%, or from 7.0% to 8.0%.

In a preferred embodiment the dairy product comprises both thepolysaccharide of fructose units and the salt. For example the dairyproduct can comprise:

-   from 0.04% to 0.40% by weight, preferably from 0.08% to 0.30% of the    salt, and-   from 0.5% to 10.0% by weight, preferably from 1.0% to 8.0% of the    polysaccharide of fructose units.    Dairy Material

The dairy material is typically comprised of milk and/or ingredientsobtained from milk. It is also referred to as a “milk-basedcomposition”. Herein milk encompasses animal milk, such as cow's milk,and also substitutes to animal milk, such as vegetal milk, such as soymilk, rice milk, coconut milk, almond milk etc. . . . .

Milk-based compositions useful in such products and/or processes areknown by the one skilled in the art of dairy products, preferably offermented dairy products. Herein a milk-based composition encompasses acomposition with milk or milk fractions, and compositions obtained bymixing several previously separated milk fractions. Some water or someadditives can be added to said milk, milk fractions and mixtures.Preferably the milk is an animal milk, for example cow's milk. Somealternative animal milks can be used, such as sheep milk or goat milk.

The milk-based composition can typically comprise ingredients selectedfrom the group consisting of milk, half skimmed milk, skimmed milk, milkpowder, skimmed milk powder, milk concentrate, skim milk concentrate,milk proteins, cream, buttermilk and mixtures thereof. Some water oradditives can be mixed therewith. Examples of additives that can beadded include sugar, sweeteners different from sugar, fibers, andtexture modifiers.

The milk-based composition can typically have a fat content of from 0.0%to 5.0% by weight, for example of from 0.0% to 1.0% or from 1.0% to 2.0%or from 2.0% to 3.0% or from 3.0% to 4.0% or from 4.0% to 5.0%. The “fatcontent” of a composition corresponds to the weight of the fatcomponents present in the composition relatively to the total weight ofthe composition. The fat content is expressed as a weight percentage.The fat content can be measured by the Weibull-Berntrop gravimetricmethod described in the standard NF ISO 8262-3. Usually the fat contentis known for all the ingredients used to prepare the composition, andthe fat content of the product can is calculated from these data.

The milk-based composition can typically have a protein content of from2.0% to 6.0% by weight, for example of from 2.0% to 3.0% or from 3.0% to4.0% or from 4.0% to 5.0% or from 5.0% to 6.0%. The “protein content” ofa composition corresponds to the weight of the proteins present in thecomposition relatively to the total weight of the composition. Theprotein content is expressed as a weight percentage. The protein contentcan be measured by Kjeldahl analysis (NF EN ISO 8968-1) as the referencemethod for the determination of the protein content of dairy productsbased on measurement of total nitrogen. Nitrogen is multiplied by afactor, typically 6.38, to express the results as total protein. Themethod is described in both AOAC Method 991.20 (1) and internationalDairy Federation Standard (IDF) 206:1993. Usually the total proteincontent is known for all the ingredients used to prepare the product,and total protein content is calculated from these data.

The dairy material, also referred to as milk-based composition, cancomprise lactose. The amount of lactose can be typically of from 3.80%to 5.00% by weight.

In one embodiment the dairy material has the following contents (% byweight):

-   from 3.0% to 3.5% of milk protein-   from 0.0% to 3.5% of fat-   from 3.80% to 5.00% of lactose.

The pH of the milk can for example be of from 6.60 to 7.00, beforeoptional acidification for example by fermentation. The dry matter ofthe milk can be for example of from 6.8% to 13.0%. In one embodiment themilk is a low-fat milk comprising less than 2.0% fat by weight,preferably less than 1.0% of fat, preferably less than 0.5% fat,preferably less than 0.1%, for example less than 0.01%. The milk can befor example a skimmed milk.

The ingredients of the milk-based composition and/or the amounts thereofcan be selected to have the amounts of proteins and/or fat and/orlactose mentioned above.

Fermented Dairy Composition

Fermented dairy compositions typically comprise bacteria, preferablylactic acid bacteria, preferably alive.

Fermented dairy compositions are typically obtained by a processinvolving a fermentation step with at least one lactic acid bacteria. Inthis step the dairy material is inoculated with the lactic acidbacteria, and the mixture is then allowed to ferment at a fermentationtemperature. Such inoculation and fermentation operations are known bythe one skilled in the art.

During fermentation, the lactic acid bacteria produce lactic acid andthus cause a pH decrease. With the pH decreasing proteins coagulate toform a curd, typically at a breaking pH.

The fermentation temperature can be of from 30° C. to 45° C., preferablyfrom 35° C. to 40° C., with a pH decrease to a breaking pH at whichproteins coagulate to form a curd.

The breaking pH is preferably of from 3.50 to 5.50, preferably of from4.0 to 5.0, preferably from higher than 4.5 to 5.0.

Bacteria

Appropriate bacteria for fermentation are known by the one skilled inthe art. It is mentioned that lactic acid bacteria are often referred toas ferments or cultures or starters. Examples of lactic acid bacteriathat can be used for the fermentation include:

-   -   Lactobacilli, for example Lactobacillus acidophilus,        Lactobacillus casei, Lactobacillus plantarum, Lactobacillus        reuteri, Lactobacillus johnsonii, Lactobacillus helveticus,        Lactobacillus brevis, Lactobacillus rhamnosus,    -   Streptococci, for example Streptococcus thermophilus,    -   Bifidobacteria, for example Bifidobacterium bifidum,        Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium        animalis,    -   Lactococci, for example Lactococcus lactis,    -   Propionibacterium such as Propionibacterium freudenreichii,        Propionibacterium freudenreichii ssp shermanii,        Propionibacterium acidipropionici, Propionibacterium thoenfi,    -   mixtures or association thereof.

The lactic acid bacteria preferably comprise, preferably essentiallyconsist of, preferably consist of, Lactobacillus delbrueckii ssp.bulgaricus (i.e. Lactobacillus bulgaricus) and Streptococcus salivariusssp. thermophilus i.e. (Streptococcus thermophilus) bacteria. The lacticacid bacteria used in the invention typically comprise an association ofStreptococcus thermophilus and Lactobacillus bulgaricus bacteria. Thisassociation is known and often referred to as a yogurt symbiosis.

In some particular embodiments the lactic acid bacteria might compriseprobiotic bacteria. Probiotic bacteria are known by the one skilled inthe art. Examples of probiotic bacteria include some Bifidobacteria andLactobacilli, such as Bifidobacterium brevis, Bifidobacterium animalisanimalis, Bifidobacterium animalis lactis, Bifidobacterium infantis,Bifidobacterium longum, Lactobacillus helveticus, Lactobacillus casei,Lactobacillus casei paracasei, Lactobacillus acidophilus, Lactobacillusrhamnosus, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillusdelbrueckiisubspbulgaricus, Lactobacillus delbrueckiisubsplactis,Lactobacillus brevis and Lactobacillus fermentum.

In one embodiment the lactic acid bacteria do not compriseBifidobacteria. In one embodiment the lactic acid bacteria do notcomprise Lactobacillus acidophilus bacteria. In one embodiment thelactic acid bacteria do not comprise Bifidobacteria and do not compriseLactobacillus acidophilus bacteria.

The lactic acid bacteria can be introduced in any appropriate form, forexample in a spray-dried form or in a frozen form. The introduction ofthe lactic acid bacteria in the dairy material is also referred to as aninoculation.

Strained Fermented Dairy Product

Strained fermented dairy compositions are typically obtained by aprocess involving a separation step. In this step an acid wheycomposition is separated from the curd resulting from the proteinscoagulation. Thus one obtains:

-   -   a fermented dairy product, typically comprising the proteins        coagulum, referred to a a strained fermented dairy composition,        and    -   an acid whey by-product.

Such separation steps are known by the one skilled in art, for examplein processes of making “greek yogurts”. The separation can for examplebe carried out by reverse osmosis, ultrafiltration, or centrifugalseparation. The separation step can be performed for example at atemperature of from 30° C. to 45° C.

The acid whey by-product can comprise lactose or enzyme degradationproducts such as glucose and/or galactose. In one embodiment an amountof from 65% to 90% by weight, preferably from 70% to 85%, with referenceto the amount of dairy material, of acid-whey by-product is recovered.

The strained fermented dairy composition is recovered at the separationstep. As much water is been removed as part of the acid whey by-product,the strained fermented dairy composition comprises high amounts ofproteins, especially of casein.

The strained fermented dairy product comprises lactic acid bacteria,wherein the lactic acid bacteria comprise at least one lactic acidbacteria having a low lactose metabolization capacity. All the featuresmentioned above about lactic acid bacteria used in the fermentation stepapply to the lactic acid bacteria comprised in the strained dairyfermented product.

The strained fermented dairy composition preferably has the followingcontents (% by weight):

-   -   from 8.5% to 11.0% of milk protein    -   from 0.0% to 8.0% of fat, for example from 0.0% to 3.5% or from        3.5% to 8.0%    -   from 0.00% to 4.20% of lactose, for example from 2.80% to 4.20%        The pH of the strained fermented dairy composition can for        example be of from 3.80 to 4.65.        Intermediate Preparations

Intermediate preparations are known by the one skilled in the art. Theytypically used to modify the taste, the mouthfeel and/or texture of adairy composition, for example of a fermented dairy composition or astrained fermented composition. They can be used also to introduce someadditives such as nutrients. They typically comprise sweetening agents,flavors, color modifiers, cereals and/or fruit. Intermediatepreparations are for example slurries or fruit preparations. Flavorsinclude for example fruit flavors, vanilla flavors, caramel flavors,coffee flavors, chocolate flavors. The fruit preparations typicallycomprise fruits. Herein fruits refer to any fruit form, including forexample full fruits, pieces, purees, concentrates, juices etc. Theintermediate preparation typically comprises the at least one steviolglycoside and optionally the at least one additive selected from thegroup consisting of a polysaccharide of fructose units, salts, and theirmixtures or associations. Typically a fruit preparation can be added inan amount of 5-35% by weight with reference to the total amount ofproduct.

The intermediate preparation or slurry typically comprises a stabilizingsystem, having at least one stabilizer. The stabilizing system cancomprise at least two stabilizers. Such stabilizers are known by the oneskilled in the art. They typically help in avoiding phase separation ofsolids, for examples of fruits or fruits extracts and/or in avoidingsyneresis. They typically provide some viscosity to the composition, forexample a viscosity (Bostwick viscosity at 20° C.) of from 1 to 20cm/min, preferably of from 4 to 12 cm/min.

The stabilizing system or the stabilizer can for example be a starch, apectin, a guar, a xanthan, a carrageenan, a locust bean gum, or amixture thereof. The amount of stabilizing system is typically of from0.5 to 5% by weight.

The intermediate preparation can typically comprise organolepticmodifiers. Such ingredients are known by the one skilled in the art.

The organoleptic modifiers can be for example sweetening agentsdifferent from sugar and the at least one steviol glycoside, coloringagents, cereals and/or cereal extracts.

Examples of sweetening agents are ingredients referred to as HighIntensity Sweeteners, such as sucralose, acesulfamK, aspartam,saccharine, D-allulose, erythritol, Luo Han Guo.

Examples of fruits include for example strawberry, peach, apricot,mango, apple, pear, raspberry, blueberry, blackberry, passion, cherry,and mixtures or associations thereof, such as peach-passion.

The fruits can be for example provided as:

-   frozen fruit cubes, for example 10 mm fruit cubes, for example    Individual Quick Frozen fruit cubes, for example strawberry, peach,    apricot, mango, apple, pear fruit cubes or mixtures thereof,-   Aseptic fruit cubes, for example 10 mm fruit cubes, for example    strawberry, peach, apricot, mango, apple or pear fruit cubes or    mixtures thereof,-   fruit purees, for example fruit purees concentrated from 2 to 5    times, preferably 3 times, for example aseptic fruit purees, for    example strawberry, peach, apricot, mango, raspberry, blueberry or    apple fruit purees or mixtures thereof,-   single aseptic fruit purees, for example strawberry, raspberry,    peach, apricot, blueberry or apple single aseptic fruit purees or    mixture thereof,-   frozen whole fruits, for example Individual Quick Frozen whole    fruits, for example blueberry, raspberry or blackberry frozen whole    fruits, or mixtures thereof,-   mixtures thereof.

The ingredients and/or components of the intermediate preparation andthe amounts thereof can be typically such that the composition has abrix degree of from 1 to 65 brix, for example from 1 to 10 brix, or from10 to 15 brix, or from 15 to 20 brix, or from 20 to 25 brix, or from 25to 30 brix, or from 30 to 35 brix, or from 35 to 40 brix, or from 40 to45 brix, or from 45 to 50 brix, or from 50 to 55 brix, or from 55 to 60brix, or from 55 to 60 brix, or from 60 to 65 brix.

A fruit preparation can for example comprise fruit in an amount of from30% to 80% by weight, for example from 50 to 70% by weight.

The intermediate preparation can comprise water. It is mentioned that apart of the water can come from ingredients used to prepare the fruitpreparation, for example from fruits or fruit extracts or from aphosphoric acid solution.

The fruit preparation can comprise pH modification agents such as citricacid. The fruit preparation can have a pH of from 2.5 to 5, preferablyof from 2.8 to 4.2.

Processes

The dairy product can be prepared by any appropriate process. Theprocess can depend on the type of product and composition needed. Forexample fermented dairy compositions will require a fermentation step.Some main steps such as heat treatments, fermentation, and separation orstraining have been described above.

In a particular embodiment the product is prepared by a processcomprising the steps of:

-   step a) preparing a dairy composition comprising the dairy material    and the lactase enzyme, and-   step b) adding an intermediate composition comprising the at least    one steviol glycoside.

In a particular embodiment the dairy material comprises lactose and thedairy composition comprises a lactase enzyme.

In a particular embodiment the dairy composition is a fermented dairycomposition.

-   Step a) can comprise the following steps:-   a1) providing a milk composition comprising lactose,-   a2) adding the enzyme and at least partially hydrolyzing the    lactose,-   a3) inoculating lactic acid bacteria, and-   a4) allowing fermentation of the milk composition.

In a particular embodiment the fermented dairy composition is a strainedfermented dairy composition, and wherein step a) further comprises thefollowing subsequent step:

-   a5) separation to obtain a strained fermented dairy composition and    an acid whey by-product.

The process can also comprise steps such as:

-   homogenization steps, for example before or after the heat treatment    step, preferably at a pressure of from 20 bars to 300 bars, in    particular from 50 bars to 250 bars,-   cooling steps, for example cooling down from a heat-treatment    temperature to a fermentation temperature, or from a fermentation    temperature to a storage temperature, for example a chilled storage    temperature of from 4° C. to 10° C.-   smoothing the fermented dairy composition, typically involving some    agitation and/or shear, for example performed by agitation, or by    static or dynamic smoothing.    Use of the Final Product or Composition

The product is typically to be used as a food product. It is typicallyused by oral administration. One can typically eat or drink the productby processing it from a container to the mouth, optionally with using aspoon or a straw.

Further details or advantages of the invention might appear in thefollowing non limitative examples.

EXAMPLES Example 1 Strained Fermented Dairy Composition

A strained fermented dairy composition is prepared with the followingdairy mix formulation:

Condensed Milk (34%) 6.42% Culture Yo-Mix ® 495, Dupont 0.004% LactaseMaxilact ® LGI 5000, DSM 2850 NLU/L Skim Milk To 100%

The dairy mix has a fat content of 0.1% by weight and a protein contentof about 3.4% by weight.

A strained fermented dairy composition is prepared according to thefollowing procedure:

-   homogenization at a temperature of 60° C., at a pressure of 69 bars,-   heat treatment of milk at a temperature of 95° C. during 6.5    minutes,-   cooling to 40° C.-   addition of enzyme-   inoculation of milk at 40° C. with culture-   fermentation at a temperature of 40° C. to reach a breaking pH of    4.65,-   separation, at a temperature of 41.5° C., of 72% of whey, with a    Westphalia KNA3 pilot scale centrifuge separator, to obtain:    -   A) a strained dairy fermented product, and    -   B) an acid whey by-product, and-   dynamic smoothing, performed on the strained fermented dairy    product.

The strained fermented dairy composition has a protein content of 10.6%and a fat content of 0.3%.

Example 2 Slurry Intermediate Compositions

The following slurry intermediate compositions are prepared.

Slurry a) Ingredient Supplier and reference Quantity % OligofructoseFrutalose ® 75, NCI 94.66  Steviol Glycosides Blend of steviolglycosides 1* 0.25 Water / QS Fruit and Vegetable / 0.20 JuiceConcentrate (for color) Vanilla Flavor / 1.25 Sea Salt / 0.19 SodiumCitrate / 0.10 Malic Acid / 0.04 *Blend of steviol glycoside 1:proprietary blend comprising: 85 wt % of compounds selected fromRebaudioside D, Rebaudioside A, Rebaudioside C, Rebaudioside F,Stevioside, Rebaudioside B, Dulcoside A, Rubusoside, Steviolbioside, andRebaudioside M, with a profile of 88.3% of Rebaudioside A, 8.1%stevioside, 3.3% Rebaudioside B, and 15 wt % of other compounds.

Slurry b) Ingredient Supplier and reference Quantity % OligofructoseBeneo Orafti P95 58.00 Steviol Glycosides Blend of steviol glycosides2** 0.686 Water / QS Fruit Juice / 9.00 Concentrate (for color) Fruitand Vegetable / 4.00 Juice Concentrate (for color) Caramel Flavor /2.444 Sea Salt / 1.41 Sodium Citrate / 0.10 Malic Acid / 0.03 **Blend ofsteviol glycoside 2: proprietary blend comprising: 74 wt % of compoundsselected from Rebaudioside D, Rebaudioside A, Rebaudioside C,Rebaudioside F, Stevioside, Rebaudioside B, Dulcoside A, Rubusoside,Steviolbioside, and Rebaudioside M, with a profile of 0.2% ofRebaudioside D, 88.3% of Rebaudioside A, 3.1% of Rebaudioside D, 0.7%ofRebaudioside F, 8.1% of stevioside, 3.3% of Rebaudioside B, 0.5% ofDulcoside A, 0.3% of Rubososide, 0.5% of Steviolbioside, and 26 wt % ofother compounds.

Example 3

Flavored products: The following products are prepared by mixing thestrained fermented dairy compositions and the slurries.

Product 1 Product 2 Strained fermented dairy 92 wt % 92 wt % compositionSlurry 8 wt % slurry a) 8 wt % slurry b)

Both products present a good sweetness, with product 2 delivering moresweetness than product 1. Both present with a good sugar-likeorganoleptic profile, with a temporal profile that is close to profilesobtained with similar formulations including sugar. Both productsdeliver a creamy texture in mouth, much more so than a non-fat strainedyogurt would. Both have a very sugar-like character, with almost noartificial aftertaste, more specifically the aftertaste typicallyassociated with Stevia extracts.

The invention claimed is:
 1. A process of making a sweetened dairyproduct comprising the steps of: step a) preparing a fermented dairycomposition comprising a milk composition and a lactase enzyme,comprising the following steps: a1) obtaining a milk compositioncomprising lactose, a2) adding a sufficient amount of the lactase enzymefor a sufficient time so as to partially hydrolyze the lactose so as toproduce a hydrolyzed milk composition, a3) inoculating the hydrolyzedmilk composition with lactic acid bacteria so as to produce a hydrolyzedlactic acid milk composition, and a4) fermenting the hydrolyzed lacticacid milk composition so as to produce a fermented dairy composition,and step b) adding an intermediate composition comprising at least onesteviol glycoside, a polysaccharide of fructose units, and a salt to thefermented dairy composition.
 2. A process according to claim 1, whereinthe fermented dairy composition is a strained fermented dairycomposition, and wherein step a) further comprises the followingsubsequent step: a5) separation of the fermented dairy composition toobtain a strained fermented dairy composition and an acid wheyby-product.